Description
A quick, 5-ingredient family dinner featuring bell peppers stuffed with a creamy, spicy mixture of rotisserie chicken, cheddar cheese, cream cheese, and hot sauce. Perfect for game days or busy weeknights.
Ingredients
Scale
- 4 large bell peppers (any color)
- 2 cups shredded cheddar cheese
- 2 cups shredded rotisserie chicken
- 1/2 cup hot sauce (e.g., Frank’s RedHot)
- 8 oz cream cheese, softened
- 1 teaspoon garlic powder (optional)
- 1 packet ranch seasoning (optional)
- 2 stalks green onions, chopped (optional)
- 1 stalk celery, finely diced (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Wash and dry bell peppers. Cut off the top inch of each pepper and scoop out seeds and white ribs. Trim a small slice off the bottom if needed to help them stand upright.
- Place hollowed peppers upright in a 9×13 inch baking dish.
- In a large bowl, combine softened cream cheese, shredded cheddar, shredded chicken, and hot sauce. Mix until well combined. Adjust seasoning if desired.
- Pack the filling firmly into each pepper. Spoon any extra filling on top.
- Bake for 20 minutes, or until peppers are tender and filling is bubbly and golden. Optionally broil for 2 minutes for a crispy top.
- Let cool for 5 minutes before serving.
Notes
Ensure cream cheese is softened to room temperature for easy mixing. If peppers wobble, trim the bottom slightly. For a milder flavor, reduce hot sauce or use mild sauce. Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 6
- Sodium: 650
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 12
- Fiber: 3
- Protein: 28
Keywords: buffalo chicken, stuffed peppers, game day food, quick dinner, 5-ingredient recipe, family dinner, spicy chicken, rotisserie chicken recipes